Boston Cream Pie Cupcakes

For the Cake

12 tablespoons unsalted butter, softened
1 cup sugar
2 teaspoons vanilla
3 eggs
1 cups flour
2 teaspoons baking powder
teaspoon salt
? cup buttermilk
For the filling
3 egg yolks
3 cups milk
cup sugar
? cup cornstarch
teaspoon salt
1 teaspoon vanilla
For the Ganache
cup heavy cream
6 tablespoons butter, cut into pieces
9 ounces semi-sweet baking chocolate, coarsely chopped
For the cake:
In a large mixing bow l cream together the butter and sugar.
Add vanilla and beat again.
Add eggs, one at a time, beating well after each addition.
Mix together flour, baking powder and salt in a separate bowl.
Alternate adding flour mixture and buttermilk to the creamed mixture in 3 batches, beginning and ending with the
dry ingredients. Beat after each addition, just until combined.
Line a lightly muffin pan with cupcake liners and fill each liner of the way full.
Bake in a 350/ oven for 18-25 minutes, or until a toothpick comes out clean.
Allow to cool completely
For the Filling:
In a medium bowl, beat egg yolks well.
Gradually stir in milk until well blended.
In a large, heavy saucepan over medium-low heat, mix together sugar, cornstarch, and salt.
Gradually add in milk mixture, stirring well to prevent lumps.
Continue cooking over medium-low heat, stirring constantly until mixture reaches a low boil (about 20 minutes).
Allow to boil, still stirring for 1 MINUTE. Then immediately remove from heat.
Set pot in a large bowl of ice water, still stirring.
When mixture has cooled a bit, stir in vanilla.
Place plastic wrap directly on filling to prevent a skin from forming and place in refrigerator until ready to use.
For the Ganache:
Heat cream and butter in a small saucepan until the butter melts and the cream starts to boil, stirring often.
Place chocolate in a food processor and process until it's finely chopped.
Gradually add the hot cream and process until the mixture is smooth.
To assemble the cupcakes:
When the cupcakes are cooled completely, transfer pastry cream filling to a piping bag with filling tip attached.
Fill each cupcake with pastry cream and set aside.
Prepare the Ganache; Dip each cupcake into the finished Ganache.; Allow an hour for the ganache to set.